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Cinco de Mayo inspires Mexican celebrations by all of us on the "fifth of May." (Just like we all become Irish on St. Patrick's Day!) And, any celebration must, by definition, include great food.
IN THIS ISSUE, we're celebrating Mexican cuisine with some simplified, classic dishes. We're cooking up a fiesta with Steak Fajitas, Baja-Style Fish Tacos, and Chicken Enchiladas. You can even make your own fresh corn tortillas. Add a Margarita, and it's a party!
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What's Cooking at the Cottage
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Thursday, May 9th ● 6:30 - 9:00 pm ● "A Sinful Sunday Supper" ● Demonstration Class ● John Plymale - Porcini ● $45.00 Take time to sit down at the table, surrounded by family or friends, and enjoy lively conversation, delicious food and once dessert is served, a walk down memory lane. Menu: Homemade Cornmeal Chive Biscuits with Rosemary Compound Butter ● Chicken Zingerella ~ chicken with proscuitto, mushrooms, tarragon, olives and pimento served in a rich brown gravy ● Yukon Gold Potato and Artichoke Hash ● a Charlotte Russe ~ named by French chef and noted Russophile, Marie Antoine Carême, considered by many to be the father of French cuisine, eighteenth-century European aristocrats knew Charlotte Russe as a cake made of ladyfingers pressed into an elegant mold, filled with Diplomat cream garnished with cherries
SOLD OUT! Friday, May 10th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $90.00 for two Menu: Lobster and White Cheddar Macaroni and Cheese ● Pork Tenderloin with Horseradish and Dijon Mustard, Potato Gratin and Sauteed Vegetables ● Souffles with your choice of Grand Marnier, Kirsch or Bourbon
1 TABLE OPEN! Saturday, May 11th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two Menu: Seafood Pot Pie with a Crisp Pastry Crust ● Seared Sirloin Steak with Sauce Bordelaise ● Dark Chocolate Mousse with Sweet Cream and Drunken Berries
Monday, May 13th ● 6:30 - 9:00 pm ● "Solo Suppers ~ How to Cook for One" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $45.00 If you think cooking for one is grabbing a take-out or popping a pre-fab dinner into the microwave, then think again! There are lots of busy folks who live alone, but who also love to cook and to eat well...and they don't want to make a large portion of a recipe and eat it for 4 days. Join us for tips on how to shop and cook for one, how to plan recipes for one and how to strategically plan for leftovers. Menu: Herb Roasted Chicken, which will then become Chicken Curry with Coconut and Citrus and an Asian Chicken Salad ● Pork Tenderloin with Apple Butter Glaze which will transform to Pork Kabobs with Peanut Sauce over Quinoa ● Steamed Mussels with Leeks and White Wine for one ● Seasonal Fruit Cobbler for one |
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Wednesday, May 15th ● 6:30 - 9:00 pm ● "How Much Do I Love Goat Cheese ... Let Me Count the Ways" ● Demonstration Class ● Mike Cunha - Sullivan University & Limestone ● $45.00 Chevre, most commonly known as goat cheese, has gained such popularity on the culinary scene. Begin to think "outside of the box" and explore the versatility of using goat cheese in both savory and sweet applications. Menu: Spicy Tomato, Roasted Red Pepper and Goat Cheese Bisque ● Savory Bacon and Goat Cheese Quiche ● Fried Goat Cheese Medallions on Spinach Salad ● Goat Cheese Pizza with Fresh Basil and Olives ● Chicken Wellington stuffed with Herbed Goat Cheese ● Goat Cheese Crème Brulee
Thursday, May 16th ● 11:30 - 2:00 pm ● "An Italian Country Picnic" ● Demonstration Class ● John Plymale - Porcini ● $45.00 This will be anything other than your everyday picnic! Elegant enough to take to a outdoor concert, romantic enough for that special evening or easy enough to take tailgating. Let your imagination run wild! Menu: Bruschetta with Salsa Cruda, Grilled Eggplant, Melted Fontina and Smoked Provolone ● Tuscan Antipasto Platter with Salami, Grilled Balsamic Vegetables and Crostini with Roasted Garlic Aioli Dipping Sauce ● Arugula Salad with Pickled Red Onion, Goat Cheese, Crispy Bacon and White Balsamic Vinaigrette ● Orzo with Pesto, Grilled Chicken, Heirloom Tomato, Artichoke Hearts and Toasted Pignoli ● Buttermilk Panna Cotta with Fresh Raspberries
SOLD OUT! Thursday, May 16th ● 6:30 - 9:00 ● "Basics of Cake Decorating" ● Hands On Class ● Jesica Jones - Certified Pastry Culinarian ● $50.00 Learn all of the basics of cake decorating. Some of the topics that will be covered in this class are assembly, filling, crumb coating and flat icing the cake, borders and piping techniques, coloring the frosting, making homemade buttercream frosting and much more. Each student will be provided with an 8 inch cake to decorate and take home. This is not a Wilton cake class...it's SO much more! *Ask for your supply list at signup. We offer these items for sale at the Cottage along with a 10% class discount on your purchase.
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7 TABLES OPEN! Friday, May 17th ● 6:30 - 8:30 pm ● "Date Night" ● Tom Smith - Sullivan University ● $90.00 for two Menu: Gulf Crawfish, Tri-Color Bell Peppers, Vidalia Onion, Celery Hearts and Scallions with Spiced Andouille Aioli and Grilled Asparagus ● Seared Pork Medallions with Green Tomato Chow Chow served with Buttered Barley with Sautéed Spinach, Bacon and Wild Mushrooms ● Strawberry Shortcakes
SOLD OUT! Saturday, May 18th ● 6:30 - 8:30 pm ● "Date Night" " ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two Menu: Spicy Shrimp and Crab Chowder with Garlic Croutons ● Chicken Saltimbocca with Lemon Shallot Butter Sauce ● Chocolate Almond Bread Pudding with Vanilla Scented Cream
Monday, May 20th ● 6:30 - 9:00 pm ● "A Tour of Italy ~ Campania" ● Demonstration Class ● Sandra Gugliotta - Dining Elegance Caterers ● $50.00 This is the twelth of a series of monthly classes exploring the different regions of Italy! Naples is the city at the heart of this region. situated beautifully on the Mediterranean coast overlooking the sea near the infamous town of Pompeii. In the food world, two scents are said to reign here: the scent of items frying in olive oil and ragu. Ask any Italian and they will tell you that this region has been blessed with the freshest and best water and grain in the county. As a result, the pasta, pizza and espresso made here is unmatched. Menu: Mozzarella in Carozza ~ a fried mozzarella sandwich ● Pizza Rustica ~ rustic stuffed pizza with meats and cheeses in a semi sweet dough ● Spaghettia Alla Puttanesca ~ a spicy and savory sauce of black olive, garlic, capers, anchovies, artichokes and tomatoes well known around the world ● Bistecchine alla Napoletana ~ oven baked thin beef steaks atop seasoned mushrooms and prosciutto, spritzed with fresh lemon juice ● Coviglie al Caffe ~ a specialty of Naples - espresso cream topped with freshly whipped cream and coffee beans
NEW CLASS! Wednesday, May 22nd ● 6:30 - 9:00 pm ● "Smoke & Pickles - Recipes & Stories from a New Southern Kitchen" ● Demonstration Class & Book Signing ● Edward Lee - 610 Magnolia & MilkWood ● $80.00 (price includes a copy of Edward's new cookbook - Smoke & Pickles) ● Please join us for this culinary event and welcome Edward to the Cottage for his first class with us! You may remember following Edward on Top Chef: Texas as well as his win on Iron Chef America. The offerings for this class come from his new book and are comforting and personal, but never complacent. Take this opportunity to meet Edward, hear his stories and experience his food firsthand. Menu: Chilled Yellow Squash Soup with Cured Strawberries ● Braised Beef Brisket ● Collards and Kimchi ● Buttermilk Ice Cream Affogato (there is a 7 day cancellation policy on this class due to the inclusion of the cookbook)
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Thursday, May 23rd ● 6:30 - 9:00 pm ● "Cakes Worthy of a Celebration" ● Demonstration Class ● Claudia DeLatorre - Cake Flour, A Natural Baking Company ● $45.00 The celebration cake is often the centerpiece of the table as well as the talk of the party. Learn the techniques and tricks that take a cake from ordinary to extraordinary! Menu: Decadent Fresh Banana Truffle Cake ~ moist banana cake filled with dark chocolate ganache covered in dark chocolate glaze ● Lucious Lemon Chiffon Cake ~ light and fresh lemon cake, filled with organic strawberry preserves, frosted with homemade lemon buttercream
SOLD OUT! Friday, May 24th ● 6:30 - 8:30 pm ● "Date Night"
● Hands On Class ● David Moeller - Sullivan University ● $90.00 for two Menu: Lump Crab Cakes served with Spicy Creole Cream Sauce ● Seared Breast of Duck with Pears, Gastrique Sauce, Sweet Potato Puree and Roasted Vegetables ● Lemon Crème Brulee topped with Lemon Curd Mascarpone Mousse SOLD OUT! Saturday, May 25th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two Menu: Baby Spinach Salad with Warm Bacon Vinaigrette and Blue Cheese ● Filet of Salmon served on Saffron Risotto with Lobster Veloute Sauce ● Lemon Cheesecake with Marinated Strawberries
Tuesday, May 28th ● 6:30 - 9:00 pm ● "Cake Decorating ~ Mastering Roses and Writing Techniques" ● Hands On Class ● Jesica Jones - Certified Pastry Culinarian ● $50.00 Learn the techniques used to pipe roses, rosebuds, daisies and violets. You will also learn to do scroll work, scalloped edges, piped hearts and practice writing on your cake along with much more! Each student will be provided with an 8 inch cake to decorate and take home. Assembly, crumb coating and flat icing a cake will be reviewed. This is not a Wilton cake class...it's SO much more! *Ask for your supply list at signup. We offer these items for sale at the Cottage along with a 10% class discount on your purchase.
Wednesday, May 29th ● 6:30 - 9:00 pm ● "What to Do with your Weekly CSA Basket?" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm & Phyllis Fitzgerald - Phyllis' Kitchen and All Around the House Food Blog ● $45.00 There are over 25 local farms near Louisville that provide Community Supported Agriculture. These are farms that allow customers to buy, in advance, the season's produce. You pay up front, and there is a once-a-week delivery of that farm's harvest. Your CSA basket will include whatever is fresh from the farm that week. This means that you have to be prepared to use the items in your basket -- whatever it is! Sometimes there is the familiar, but often there is the unfamiliar. How do you identify these items, and how do you cook them? What do you do when there are too many greens? In this class, we will be gathering CSA baskets from 4 local farmers. This will give you a working knowledge of what you might expect from your basket, Then we will make our dinner and plan for the week based on what is in the basket. Whether you are a current CSA member or just thinking about joining one, this class will help you know what to do with your CSA basket. Menu: Plan on an appetizer, entree and side dish for sure. What's for dinner??? Depends on what is in the basket!! We might even get dessert!! Visit DreamCatcher Farm website at www.dreamcatchergrassfed.com as well as Phyllis' Kitchen and All Around the House website at www.phyllisfitzgerald.com and learn about this dynamic duo. NEW DATE! Thursday, May 30th ● 6:30 - 9:00 ● ..."This One's For You ~ A Healthier Lifestyle" ● Demonstration Class ● Mat Shalenko - June Health & Wellness ● $45.00 There is still time to make good on that New Years resolution - embracing a healthier lifestyle. Warmer weather makes this change so much easier and fun by enjoying the outdoors and choosing from a bounty of fresh fruits and vegetables for your meal planning. Menu: Phyllo Tarts with Toasted Mozzarella, Cherry Tomatoes and Fresh Basil ● Chilled Soba Noodle Salad with Bell Peppers, Napa Cabbage and Ginger Dressing ● Chili Rubbed Salmon with Black Bean Cakes and Avocado Coulis ● Mixed Berry and Greek Yogurt Parfait with an Almond Tuile cookie |
MORE SPRING CLASSES AVAILABLE -- Our Full Cooking Class Schedule is always on our website Click here! -- check them out!
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Plan a fiesta for supper this weekend and celebrate Cinco de Mayo. Ole!
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 Mark & Linda Kunz Bayens Cooking at the Cottage 3739 Lexington Rd Louisville, KY 40207 502-893-6700
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